The Tuak Dilemma: Tradition vs. Commercial Success As I wandered through Kuala Lumpur's bustling streets, I stumbled upon a pop up bar serving tuak, Malaysia's traditional rice wine.
This drink, brewed from steamed glutinous rice and fermented with yeast and spices, was being sold in sleek glass bottles with elaborate labels for RM50 (approximately US$12) per pour.
The contrast between this upscale presentation and the unlabelled plastic bottles seen back in Sarawak, where tuak is still made using traditional methods, was striking.